Miguel Barclay’s squash, spinach and goats’ cheese risotto
- ½ onion, sliced
- 1/8 butternut squash, peeled, seeds removed and flesh grated
- 100g arborio rice
- ½ vegetable stock cube
- 30g Parmesan, grated
- 30g spinach
- 10g goats’ cheese, crumbled
- 1tsp olive oil
In a frying pan or saucepan, gently fry the onion and grated squash in the olive oil for 5 mins until the onions are soft.
Add the rice, season, and stir for 1 min over a medium heat.
Add the stock cube and 100ml boiling water. Stir continuously until most of the water has been absorbed by the rice, then add 100ml more water and repeat until the rice is lovely and tender.
Turn the heat off, then add the grated Parmesan and the spinach. Stir together and season once the spinach has wilted.
Serve the risotto in a bowl sprinkled with crumbled goats’ cheese and freshly ground black pepper.